My husband had been wanting me to make this for a while so I finally gave in this saturday!

The recipe came from Essentials magazine .

150g Dark Chocolate

3 medum egg whites

40g caster sugar

few drops of Almond extract

75g Icing sugar

50g ground almonds

50g Hazelnuts whizzed in a food processor

75g White chocolate

300ml Double cream whipped

A few tbsps Rowse Belgian dark chocolate sauce from a 275g jar ( or melt dark chocolate into cream and spread on top much cheaper! )

2Tbsp Toasted Hazelnuts roughly chopped

1) Heat the oven to 150 c and Line 3 baking trays with non stick baking paper and draw around a 16cm plate as your template.

2) Melt the chocolate in a bowl over a pan of barely simmering water ( or melt in the microwave!!).

3) In a clean bowl whisk egg whites until they form soft peaks then add the caster sugar a tablespoon at a time whisking until glossy.

fold in the chocolate and Almond extract, then the icing sugar and ground nuts. Spoon into a piping bag or strong food bag with the corner cut off.

4) Pipe the mixture inside the circles in a spiral motion dividing evenly between all three trays. Bake for 12 to 15 mins until they begin to crisp and lift easily from the bang paper. Cool for 10 mins then put on a wire rack to cool completely .

One of the sponge layers

5) Mix the white chocolate with the whipped cream . Put one layer of cake on a cake stand and top with half the cream, then a second layer of cake the remaining cream and the third layer of cake .